These mouthwatering keto chicken patties are a flavorful, crispy, and satisfying option for anyone following a keto, gluten-free, or paleo lifestyle. They’re quick to whip up, budget-friendly, and easily customizable to suit your taste.
Start by using leftover chicken breasts from a homemade keto soup. This clever approach lets you cook once and enjoy twice, maximizing your time in the kitchen.
No soup on the menu? Don’t worry—you can also make these low-carb chicken patties with leftover rotisserie chicken. It’s a fantastic time-saver and a fun addition to your keto meal rotation.
Even better, these golden, crispy chicken patties are kid-approved, making them perfect for busy weeknight dinners.
Planning your keto meals ahead is a smart move for anyone with a hectic schedule. You can even swap out the chicken for leftover Thanksgiving turkey to create a fresh, delicious twist.
These keto chicken patties come together in no time. Simply shred two cooked chicken breasts, mix in eggs, Parmesan cheese, and seasonings, then shape your patties and fry them to crispy perfection.
Serve them as a hearty main course or scale them down for bite-sized appetizers. If you’re craving keto chicken fritters, just make the patties smaller, and enjoy them like chicken nuggets with your favorite dipping sauce.
Whether you call them keto chicken patties, cakes, or fritters, one thing’s certain—they’re incredibly tasty!
Keto Chicken Patties
These keto-friendly chicken patties are not only quick to make, but they’re also incredibly versatile. You can experiment with different ingredient combinations to create unique flavor profiles, giving you endless options.
With just a few simple additions, you can personalize these keto chicken patties to suit your taste.
- Keto Bacon and Cheese Chicken Patties: Mix in 4 slices of crumbled bacon and 1/4 cup of shredded cheddar cheese before forming the patties for a savory bacon and cheese twist.
- Tex Mex Keto Chicken Patties: For a Tex Mex vibe, add 1/2 teaspoon each of cumin and chili powder, 1/4 cup of shredded cheddar cheese, and 2 tablespoons of finely chopped pickled jalapeños to the chicken mix.
- Keto Mushroom and Swiss Cheese Patties: Incorporate 1/4 cup of sautéed mushrooms and onions, along with 1/4 cup of shredded Swiss cheese, for a rich, earthy variation.
Cook Once, Eat Twice Keto Chicken Meal
Planning ahead for your keto meals can make dinner decisions much easier. Why not maximize your time in the kitchen by making enough for two meals?
This recipe yields a large batch of chicken broth along with extra chicken for multiple dishes.
After cooking the whole chicken, save the breasts for your keto chicken patties, and use the remaining meat for a delicious keto chicken soup. Simply shred the leftover meat and add it to the broth with your favorite low-carb vegetables to create a quick and satisfying soup.
Ingredients
Be sure to check out the complete recipe card at the end of the post. It includes a simple broth option if you’re not using leftover chicken.
- Shredded chicken or turkey (already cooked)
- A selection of spices
- Eggs
- Grated parmesan cheese
- Coconut or avocado oil (for frying)
Serving Ideas for Low Carb Chicken Patties
These patties are versatile! Serve them as a main dish with your favorite sides or make smaller portions to enjoy as appetizers.
Pair them with homemade marinara or toss them alongside a quick salad—the possibilities are endless!
Print Keto Chicken Patties, Cook Once Eat Twice
Keto Chicken Patties. Save time by cooking once and enjoying twice! Start by preparing a flavorful chicken stock, then set aside the tender chicken breast to create delicious keto-friendly chicken patties for later.
- Total Time: 1 hour 25 mins
- Yield: 10 1x
Ingredients
For the Keto Chicken Soup:
- 1 whole chicken, quartered
- 2 quarts of water
- 2 bay leaves
- 1 teaspoon cumin powder
- 1 garlic clove
- 1 large onion, finely chopped
- 1 small green bell pepper, finely chopped
- 1 celery stalk, finely chopped
- 2 teaspoons sea salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
For the Keto Chicken Patties:
- 2 shredded chicken breasts (around 2 ½ cups, reserved from the soup broth once cooled)
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 large eggs, at room temperature
- ½ cup freshly grated parmesan cheese
- ¼ cup refined coconut oil (for frying)
Instructions
Keto Chicken Soup:
- In a large stockpot, add the chicken, water, bay leaves, cumin, garlic, onion, green pepper, celery, sea salt, black pepper, and red pepper flakes.
- Simmer on low to medium heat for about an hour or until the chicken is fully cooked.
- Remove the two chicken breasts to use for the keto chicken patties. Shred the rest of the chicken for the soup.
Keto Chicken Patties:
- In a large bowl, mix together the shredded chicken breast, seasonings, eggs, and parmesan cheese.
- Shape the mixture into 10 patties.
- Heat coconut oil in a non-stick pan and fry the patties until they’re golden brown on both sides.
- To make 20 smaller fritters, form the mixture into smaller patties.
- Garnish with parsley or cilantro and serve with your favorite low-carb vegetables.
Storage:
Refrigerate leftovers for up to 3 days or freeze for up to 3 weeks.
Notes
These patties can also be made using 2 ½ cups of rotisserie chicken or leftover turkey.
- Prep Time: 25 mins
- Cook Time: 1 hour
Nutrition
- Serving Size: 1
- Calories: 170
- Sugar: 0.1g
- Sodium: 145mg
- Fat: 9.9g
- Saturated Fat: 6.9g
- Carbohydrates: 1.7g
- Fiber: 0.1g
- Protein: 15.8g
- Cholesterol: 75mg
